Blueberry Pancakes

Serves 4

Prep time 8 min + 30 min wait time
Cook time 10 min

1 1/2 cups all-purpose flour
1 tbsp + 1/2 tsp baking powder
1/2 tsp sea salt
1 tbsp white sugar
1 1/4 cup milk
1 egg 
3 tbsp salted butter, melted
1 1/2 cup blueberries, washed and dried to remove excess water
1/4 tsp lemon zest

Sift the flour and baking powder into a large bowl, add salt and sugar and mix. 
Beat the egg in a separate bowl for 1 min, then add the milk and melted butter and beat to incorporate. Create an opening in the middle of the dry ingredients and use a NON - electric whisk to slowly combine together - over mixing will lead to non-fluffy pancakes.  Add the blueberries and lemon zest and let it sit for 30 min or so, until small bubbles form on the surface of the batter.

Add some butter to frying pan, I use the DeBuyer cast iron pan. Fry the pancakes over medium heat. Turn the pancakes over to the other side when you see some bubbles formed on the surface. The pancakes are nice served hot. I personally like to let them sit for 5-10 min to cool down the blueberries, I prefer my fruits at room temperature, but that's just me! 


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